Just Curious:) Question About White Cake...
Decorating By missjane Updated 22 Jun 2005 , 10:40pm by SquirrellyCakes
Do you guys cut off all the brown crust off your white cake before you frost it? The first time I made a white cake I left the side crust on it it didnt look very good when it was cut.. ( imho)
Just wondering if I am being picky or its a normal thing to do to remove all crusts.
Did you use a cooking spray in your pans? I never get a crust on mine .. but if you use Pam or some sort of cooking spray, it will make a crusty edge... I always use cake release (flour, shortening and oil mixture)
I cant say I have ever had brown edges on my cakes.... except when I baked in a dark pan (less temp less time but still dark) and when that happened I did cut them off..... the only thing I dont like about white is they dont seem to puff as others do...thats ok though......
Are you certain you are putting enough batter in the pans or perhaps too much? What size pans did you have this problem with? How much batter were you putting in the pans?
The cakes should have golden edges and a golden top, it will not be white, this is normal.
Hugs Squirrelly Cakes
hmmm I wonder if I am overcooking the cakes or if the oven gets too hot.
I use crisco and flour to grease my pans and they are just the standard Wilton pans.
I would say that is your problem the cakes are definately overdone but why?
Bake at 325 instead of 350 that may help get an oven thermometer and check your oven to see if it is off then check for doneness earlier than it calls for for white cakes I usually do the touch test instead of a tooth pick comeing out clean touch lightly in the middle and it should spring right back and it is done.
I bet your cakes are not as high as they should be either that is also a sign of over baking the cake starts to shrink and also will be dryer and can be tough
Now as far as trimming I did make a sheet cake for family and it was a bit overdone so I cut off the edges and the bottom and no one complained but it was family.
Well what I am also wondering is this, are you expecting a cake mix to fill a pair of Wilton pans, because if you are, there is not enough batter, not for 8 or 9 inch cake pans. The pans that cake mixes were originally designed for were the common pans folks had. They were usually less than 2 inches deep, about 1 1/2 to 1 3/4 inches deep, not 2 inches or 3. So if that is what you are doing, well the problem is you are not putting enough batter in the pan.
I wasn't being funny, but I had one person asking me why her white cakes weren't white. I finally figured out that she expected the outside of the cake to cook white, didn't realize it would get golden brown. So she thought something was wrong with the cake.
Hugs Squirrelly Cakes
Heehee, no I guess not enough batter wasn't the issue, haha!
I find that the newer regular Wilton pans are not heavy enough aluminum. I am talking about the ones Michael's carries, not the Decorator Preferred. This is sometimes a factor in cakes not cooking correctly too.
I am not happy with the quality of Wilton pans since they went to the cheaper lines.
Just my opinion,
Hugs Squirrelly Cakes
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